Fire Roasted Red Pepper and Grape Salad with Lemon Vinaigrette Dressing

Salad

1 bag (5 ounces) mixed greens (washed and dried)

1 fire roasted red pepper, seeded and julienne

¾ cup green grapes, half of the grapes cut into halves

¾ cup black grapes, half of the grapes cut in to halves

¾ cup red globe grapes, half of the grapes cut in to halves

1 clementine, supremed

Dressing

Juice of 1½ lemons, seeded

4 ounces honey

¼ teaspoon pepper

½ teaspoon kosher salt

Several sprigs fresh oregano, sage and lemon thyme (for 1 tablespoon)

Splash of hot pepper sauce

3 ounces olive oil

Place salad greens on platter. Arrange pepper, grapes, and clementine on top of salad greens.

For the dressing: Combine lemon juice, honey, pepper, salt, herbs and hot pepper sauce. While whisking, slowly add olive oil to the dressing until it is emulsified.

Serve four to six.

Dan Rich